Monday, November 1, 2010

This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half and half with low-fat milk. While part of me may have been secretly hoping it wouldn’t come out that good (so I could go back to using cream), I was really happy with the results.

As a self-described expert in human nature, especially as it relates to butterfat, I do have one suggestion; keep that whole low-fat thing to yourself. This great holiday dessert idea should be able to stand on its own merits, without a disclaimer regarding the reduced calories.

Having said that, if someone's not thrilled with this leaner version, well, then we reserve the right to bust out the old, "hey, what the hell did you expect, I used low-fat milk instead of cream!?"

One note on the recipe quantity: If you use 5 to 6 ounce ramekins like I did, you'll have enough pumpkin flan mixture for about eight. I only did six for the video, so I didn't want anyone to be confused.

You can refrigerate the mixture and bake these in batches, but of course they will take longer in the oven, since the custard will be cold going in. Also, a cup of sugar will just barely make enough caramel for 8 ramekins, so in the ingredients below I've increased the sugar a bit to make sure you have enough.

This pumpkin flan recipe would be great any time of year, but really shines around the holidays. I'm not saying forgo the usual array of pumpkin pies, but this may be a great alternative for those that want something a little lighter and crust-free. Enjoy!

How can I convert pumpkin puree into fresh pumpkin quantity? My guess would be to scrape out the goodie from the inner wall and puree it. Would the quantities be equal? 8oz or fresh = 8 oz of canned? What do you think?

thnx for the vid....i just wanned to ask u some questions....is it ok not to use pumpkin for the same recipe? and what is the difference if i want to make in one single container? change of oven temp. and time??thank you for the recipe :-D

My dear Chef John, you left out the quantity for the pumpkin spice. I assumed 1/8 tsp. Tried this yesterday evening. Here's my feedback. The lowfat milk kinda works. The addition of the pumpkin puree gives the flan more of a pie texture though, and takes away from the custard texture one would expect from a flan. But man, a pumpkin dessert in the fall . . . nothing like it.

hehehehe....true... i was kinda wanting to get you to give me a recipe for creme caramel...without nything in it...i mean the basic recipe but couldnt get it out frm you...but thnx may be some other time you might do it.....=

I also had the same "issue" with the sugar. I tried adding water at first when it got dry and clumped and then ended up scrapping the first batch of sugar. I read your comment Chef John and just let the dry, powdery sugar cook, and it did melt back down. That might have been something to note in the video for us caramel newbies. : D

hey chef john. I have been a fan of your blog for a few years now and I often watch your recipes when I am supposed to be doing homework. If you were interested in seeing another person's video recipe you could see me making a flan at http://www.youtube.com/watch?v=2Jp3nArrABo The only problem is it is in spanish for my spanish project, but I seem to remember you saying in some video that you took 2 years of spanish in high school so maybe you'll understand it.

Today was Flan day. Used fresh pumpkin. Tried two ways-(1)cut rind off and cook shredded pulp cut pumpkin in half and (2) bake at 375F for 40 min and removed the pulp. You were correct - 15oz is just shy of 2 cups. Bake is best. Sugar was a learning experience. Found that temperature is very important. Got it too low at one point. Used 4oz ramikins so plenty to spare. It turned out very nicely. The fresh pumpkin gave the flan a robust texture. Great recipe.

The flan was a big hit with my family on Christmas day. Only one problem -- I had trouble melting the sugar. I had the same trouble as the reader above -- dry clumpy sugar -- had to scrap the first batch. When the second batch did finally melt, it most likely got too dark. At the end, when I flipped over the ramikens with the flan onto a plate, much of the sugar was stuck on the bottom of the ramiken, even though I had sprayed the dishes with Pam. Advice is welcome.

Chef John,Some quick questions about technique... what is the purpose of scalding the milk in this recipe and can you get away without doing it? And does warming the water for the water bath and covering the dish only serve to bake more quickly in the oven? Thanks in advance!

In ur video u add pumpkin spice but that's not specified on the amount on your site. Could u tell me how much u add of that please. I love your recipes by the way. I've made the boston creme pie and sun shine cheesecake. They were both a big hit! :)

The Pumpkin Brulee and the Low Fat Pumpkin Flan look like terrific recipes. But, could you please specify just how much canned pumpkin puree---there are two sized cans out there in the stores. Thanks!!

The Pumpkin Brulee and the Low Fat Pumpkin Flan look like terrific recipes. But, could you please specify just how much canned pumpkin puree---there are two sized cans out there in the stores. Thanks!!

Hey Chef John! I have this problem with the sugar top to the flan. When I take it out of my little glass cups I'm using to make the flan in, half the sugar is on the flan in a very thin layer and half is in the cup still. I can pull it out but it's just a thick hard rock candy and doesn't make enough sauce. Is there anything I could do to make more of the hard sugar melt?

I've been making a similar pumpkin flan recipe for years. I use fat free evaporated milk in mine--it gives it a little guilt free extra richness.Chef John, I love all your videos. Your easy going, friendly narration makes every recipe less intimidating. Thank you!

Hey Chef John. I've been watching your videos since early 2011. I love them. anyway, I am making this for thanksgiving for my family, but my parents want me to do it as like one big flan that you serve by scooping a piece out with a big spoon. I keep telling them it won't work because of the caramel sauce and the individual flans are the only way to do it. but they remain convinced it will be fine. who is correct here?

Hey Chef John, Just read your perfect Prime Rib recipe. We are going to try it for Christmas. My son usually grills it and it is a major production! Sometimes he gets it right and sometimes he does not. Your receipe seems so simple and delicious. Wish us luck. MissKitty

You are an inspiration! Because of your "you are the __ of your __" I am more open to experimenting, which came in handy when I tried the pumpkin flan.

The first two were absolute DISASTERS. It was lumpy, overcooked. I wanted to give up, but I tried again after 2 days. I realize that no one, not even the traditional blogs, call to strain the custard, but other vanilla recipes called for that.

So I did just that, and the pumpkin flan was much better than expected. Just saying, straining the mixture and monitoring the baking time did the trick for me. (: cheers!